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Pollo alla Firènze
Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.
Greek Lemon-Herb Cookies
Yield: Makes about 4 dozen cookies
Ingredients:
2-1/2
cups all-purpose flour
1
teaspoon baking soda
1/4
teaspoon salt
1
cup (2 sticks) butter, softened
1-1/4
cups sugar, divided
2
egg yolks
4
teaspoons grated lemon peel, divided
1/2
teaspoon dried rosemary, crushed
Preparation:
1.
Preheat oven to 375°F. Combine flour, baking soda and salt in small bowl.
2.
Beat butter and 1 cup sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in egg yolks, 3 teaspoons lemon peel and rosemary. Gradually add flour mixture. Beat at low speed until well blended.
3.
Combine remaining 1/4 cup sugar and 1 teaspoon lemon peel in shallow bowl. Shape tablespoonfuls of dough into 1-inch balls; roll in sugar mixture to coat. Place balls 2 inches apart on ungreased cookie sheets. Press balls to 1/4-inch thickness using flat bottom of drinking glass.
4.
Bake 10 to 12 minutes or until edges are golden brown. Remove cookies to wire racks; cool completely.
5.
Store tightly covered at room temperature or freeze up to 3 months.
This recipe appears in:
European
